I came up with this cupcake idea when my Mom was going to see a family friend who loves my baking and has asked me to make multiple things for him and his family. He grew up in Georgia, so I knew that he would really enjoy something with peaches. He absolutely loved these cupcakes and told me that it may even be his favorite out of all the cakes, cupcakes, and macarons I have made!

The Sponge:

I used my vanilla cake recipe for the sponge part of the cupcake. This recipe yields approximately 20 regular size cupcakes. Once the cupcakes are baked and cooled, cut the centers out with a fondant circle cutter. Remove the top half of the center and lightly press down the remaining sponge in the center of the cupcake.

The Filling:

For the filling, I used my peach compote recipe. I used a piping bag to easily fill the center of the cupcakes with the peach compote.

The Buttercream:

For the buttercream frosting, you can use a regular American-style vanilla buttercream; however, my favorite buttercream is a Swiss meringue buttercream. The reason is that this buttercream uses a meringue base for the sugar part of the frosting rather than powdered sugar (like in the American-style buttercream), which results in a significantly less sweet frosting. I personally use Swiss meringue buttercream for many of my cake and cupcake projects because it helps balance the sweetness. I also know many people that are diabetic or just sensitive to sweet things and they love the cupcakes and cakes I make with this buttercream because of the reduced sweetness. My go-to Swiss meringue buttercream recipe is from Martha Stewart’s website.

I piped a rosette flower on top of each cupcake because they not only add a nice, simple design to the top of the cupcake, but I find that piping rosettes also adds just the right amount of buttercream.

The Topping:

Because this is a deconstructed peach cobbler, I baked a streusel topping (see recipe below) separately on a sheet pan until it was nice and crispy. Once I let it mostly cool down, I broke it into tiny pieces. If there were pieces that were too large and difficult to break apart, I placed them into my food processor and pulsed it a few times. I then generously sprinkled the top of the cupcakes with the streusel pieces and these delicious cupcakes were complete!

Streusel Topping

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 3/4 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 cup granulated (caster) sugar

• 1/4 teaspoon salt

• 6 tablespoons unsalted butter, cold

• 1 teaspoon cinnamon (optional)

Directions

• Preheat the oven to 350°F (177°C). Combine the flour, brown sugar, granulated sugar, salt, and cinnamon in a mixing bowl.
• Cut your cold butter into cubes, approximately 1/2-3/4 inches in size. Add the cold butter to the mixing bowl and use either a pastry blender (the best utensil), fork, or your finger tips to incorporate the dough into the mixture from Step 1. Your dough is ready when it looks course and sandy. Do not make into a cohesive dough as it will not result in a streusel topping.
• Pour the mixture onto a parchment paper lined sheet pan and spread the mixture into a thin layer. Place in the oven and bake for approximately 12-14 minutes, or until the mixture is golden brown.
• Let the topping cool on a wire rack and then break it apart into small crumbs. If large pieces remain, add them to a food processor and pulse until the streusel is in smaller crumbs.
• Top cupcakes, cake, and ice cream with the streusel mixture, and enjoy!

Notes

• You can also use the uncooked streusel dough to top muffins or breads before baking them.

Thank you so much for checking out this post! Please leave a comment below regarding how you like these cupcakes, and if you tried them yourself!